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1/4 cup The Perfect Purée Zest of your choice, thawed |
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3/4 cup granulated sugar |
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3/4 cup water |
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1/4 cup lemon juice |
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Cornstarch slurry, as needed |
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Method: |
1. |
Slowly add the sugar to the Zest. |
2. |
Bring to a boil. |
3. |
Reduce mixture over heat to desired consistency. |
4. |
Thicken with cornstarch slurry if necessary. (Cornstarch slurry is a mixture of water and cornstarch to add into mix to make a thicker sauce.) |
5. |
Sauce is ready to serve at this point or it may be stored (wrapped tightly) under refrigeration for up to one week. |